Chocolate Covered Cherries Fondant (Printer-friendly)

Whole cherries wrapped in smooth fondant and coated with rich chocolate, ideal for elegant treats.

# What you'll need:

→ Cherries

01 - 24 maraschino cherries with stems, well drained and patted dry

→ Fondant

02 - 2 cups powdered sugar, sifted
03 - 2 tablespoons unsalted butter, softened
04 - 2 tablespoons light corn syrup
05 - 1 tablespoon milk
06 - 1/2 teaspoon almond extract
07 - 1/4 teaspoon vanilla extract
08 - Pinch of salt

→ Chocolate Coating

09 - 8 ounces semisweet or dark chocolate, chopped or chocolate chips
10 - 1 tablespoon coconut oil or vegetable shortening, optional for smoother coating

# Method:

01 - Drain the maraschino cherries thoroughly and pat them completely dry with paper towels to prevent the fondant from slipping.
02 - In a medium bowl, combine powdered sugar, butter, corn syrup, milk, almond extract, vanilla extract, and salt. Mix until a smooth, pliable dough forms. If too sticky, add more powdered sugar, 1 tablespoon at a time. Wrap the fondant in plastic wrap and chill in the refrigerator for 15 minutes for easier handling.
03 - Divide the fondant into 24 equal pieces. Flatten each piece into a disk, then wrap it evenly around each cherry, pinching to seal at the stem. Place fondant-covered cherries on a parchment-lined tray.
04 - Refrigerate the fondant-covered cherries for at least 30 minutes, or until firm.
05 - Melt the chocolate and coconut oil if using in a heatproof bowl over gently simmering water using a double boiler, or in short bursts in the microwave, stirring until smooth.
06 - Holding each cherry by the stem, dip it into the melted chocolate, allowing any excess to drip off. Place on a parchment-lined tray. Repeat with remaining cherries.
07 - Let the chocolate set at room temperature, or refrigerate briefly to speed up setting. For a liquid center effect, let the finished cherries rest in an airtight container at room temperature for 24 hours before serving as the fondant will liquefy slightly from the cherry juice.

# Expert Tips:

01 -
  • That moment when you bite through the chocolate and hit the soft fondant layer
  • The way the cherry juice slowly transforms the center into something liquid and magical after a day
  • They look impossibly fancy but actually require zero special candy-making skills
02 -
  • Damp cherries are the enemy here, so take the time to pat them really dry or your fondant will slide right off
  • If the fondant starts feeling sticky while you're wrapping, pop it back in the fridge for a few minutes
  • The 24-hour rest period isn't optional if you want that liquid center effect, and it's absolutely worth the wait
03 -
  • Soak your cherries in kirsch or brandy overnight if you want an adult version that tastes like sophistication in a bite
  • White chocolate coating with a little lemon zest in the fondant creates a completely different but equally amazing flavor profile

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